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corned beef and cabbage

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corned beef and cabbage slow cooker

How to cook corned beef and make corned beef recipe?
I love corned beef and cabbage. In fact, I remind the editor every year that we should have this meal at least once a month. I'll admit that I do have a bit of a fondness for a pint of Guinness, but with corned beef and cabbage give me a smooth, soft corned beef. The fruit aromas and flavors of blackberry, cherry, blueberry and plum will balance the saltiness of the corned beef and make it an ideal match.

Tomorrow is St Patrick's Day and aside from green beer in honor of the patron saint, what else is on the menu? come on and joins us with a tasty recreation of the classic Irish dish, corned beef and cabbage and other treats.

This is The History of Corned Beef and Cabbage: When Grover Cleveland took the Presidential Oath of Office in 1885, he was appalled to find that his rotund predecessor, the all but forgotten Chester A. Arthur, had transformed White House dining into an endless gastronomic banquet. The new meat-and-potatoes President Cleveland was driven to despair at the sight of all those slippery oysters on his mac-n-cheese and thought he'd never again enjoy a good meal. Then one night, appalled at the French cuisine that was being served, yet again, the President smelled an intoxicating aroma coming from the servant's quarters. Finding his servants dining on corned beef and cabbage, the President requested they swap their food for his. And once he'd tasted their lowly boiled corned beef and cabbage, the world leader declared that he'd finally found food fit for the Gods.

corned beef and cabbage dinner recipe

Traditional Corned Beef and Cabbage Boiled Dinner

A 5- to 6-pound flat-cut corned beef brisket
1 medium to large head cabbage, plus another head, stem left in, cut into six to eight wedges
6 medium-large potatoes, peels on, scrubbed and halved
12 medium carrots, peeled and trimmed, whole
6 medium onions, peeled, stem trimmed but intact, cut in half through the stem (so halves remain intact)
Spice packet; water to cover

Cook's notes: Corned beef shrinks while cooking, so plan on ¾ to 1 pound per person to allow for some leftovers. You'll need an oversize Dutch oven or pot with a tight-fitting lid; it should be large enough to hold the beef and vegetables plus water to cover. Have a kitchen fork, tongs and a slotted kitchen spoon handy, and a warmed platter to hold the finished dinner.

Preliminaries: Heat oven to 325 degrees, with rack positioned in bottom third of oven.

Cook the corned beef: Rinse corned beef under cool water. Place meat, fat side up, in Dutch oven. Add water to depth of about 2 inches. If the brisket came with a packet of spices, sprinkle them over the brisket, then cover tightly with the lid. Place in oven and bake for 3 to 4 hours until beef is tender and pierces through easily using the fork. (Midway through the braising, remove pan from oven and carefully turn over the brisket; cover tightly and return pan to oven, baking as directed.)

Cook the vegetables: Remove the pan from oven and transfer beef to a warmed platter; cover tightly with foil and keep warm. If needed, add 1 or 2 cups of water to the Dutch oven and bring to boil on top of stove. Add potato halves; cover and cook 8 to 10 minutes. Add carrots to potatoes and continue cooking until carrots are barely tender, then add cabbage wedges, cover and cook until all vegetables are tender (cabbage can be served still a bit crisp) about 7 to 10 minutes longer.

Presentation: Arrange vegetables around the corned beef on the warmed platter. Carve meat across the grain. Serve on plates or in shallow bowl (you may wish to spoon some of the cooking broth over each serving) along with mustard, horseradish and rye bread if desired.

Source: Recipe from Joe Crea, Food and Restaurants Editor, The Plain Dealer.